Recipe Collection

Welcome to our recipe page where we divulge some of our cafe favourite recipes.

We hope you enjoy them too!

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Aunty Sheila's Rock Cakes

Makes approximately 12 cakes


Oven temp 200c or 180c fan, gas mark 6, greased or lined baking tray


226g   Self-raising flour

½ tsp   Baking powder

85g     Demerara sugar

112g   Soft margarine

170g - 227g Mixed dried fruit

1 medium sized Egg

1 tbsp   Milk


Mix everything together in a bowl, using a dessert spoon;

Make 12 rough mounds on a greased baking sheet.

Cook for 15 to 18 minutes until lightly brown.

These rock cakes freeze well and can be defrosted and warmed very quickly for those unexpected guests.

Fine Buttery Shortbread


Makes approximately 18 (small)


Oven temp 160c or 140c fan, gas mark 3, grease & line 2 baking trays (use fresh baking parchment each time)



225g Butter

100g Caster sugar

100g Cornflower

225g Plain flour



Cream the butter and the sugar together.

Sift the flour and the cornflour together and add to the butter mixture.

Mix the mixture lightly until it forms a soft dough.

Roll out on a lightly floured surface. Cut out large fluted shapes to the size you require and place on the lined tray.

Prick the shortbread all over with a fork and bake in the oven for about 25 minutes or until a light golden brown.

Immediately you take them out of the oven sprinkle them all over with caster sugar.

Put the kettle on and enjoy with a nice cup of tea!

Melting Moments

Makes approximately 15


Oven temp 180c or 170c fan, gas mark 4, 2 x greased & lined baking trays


For the Biscuits


120g  Icing sugar (Sifted)

360g  Unsalted butter

120g  Custard powder

2tsp    Baking powder

360g  Plain flour (sifted)


For the Vanilla buttercream

150g   Unsalted butter

100g   Icing sugar

50g     Custard powder

2tsp     Vanilla essence


100g strawberry jam



For the biscuits, cream butter for two minutes with an electric mixer.

Add icing sugar and custard powder and gently mix until combined.

Sift the baking powder and flour together and add to the mixture and mix well.

Roll the dough into 30g balls, place on lined baking tray and press each ball with a fork to leave an indent, makes approx. 30 balls. Ensure you have an even number!

Bake biscuits for 18minutes or until light golden brown, leave to cool on trays and then transfer to wire rack.

For the buttercream, whisk the butter and vanilla until smooth, add icing sugar and custard powder (sifted) and beat until mixture forms a soft paste.

Spoon into an icing bag with a small star nozzle.


To assemble, spread a teaspoonful of jam on the base of 15 of the biscuits.

Pipe the buttercream in a circle on the base of the other 15 biscuits.

Gently press one of each biscuit together to form a melting moment.

Eat on the day or keep unfilled biscuits in an airtight tin for approx. 3 days. 

NB These biscuits do not freeze well.